蓝莓果中花色苷的提取工艺研究  

Study on the processing of the extraction of anthocyanin from the fruit of blueberry

作　　者：李颖畅[1] 孟宪军[1] 修英涛[2] 宣景宏[1] 冯颖[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]沈阳农业科技开发院生物技术中心,沈阳110161

出　　处：《食品科技》2007年第11期73-76,共4页Food Science and Technology

摘　　要：用不同的溶剂对蓝莓果中花色苷进行了提取,确定乙醇为较好的提取溶剂,考察了乙醇浓度、料液比、时间、pH值、温度5个因素对提取蓝莓果花色苷的影响,确定最佳提取工艺参数为60%乙醇、料液比为1g∶15mL、提取时间120min、pH值3、提取温度40℃、提取2次。采用最佳工艺条件进行提取,确定蓝莓果花色苷含量约为358mg/100g鲜果。The extraction of anthocyanin the fruits of blueberry using different solvent was studied and ethanol was the better solvent. Effects of ethanol concentration, ratio of material to liquid, extraction time, pH value and extraction temperature on anthocyanin were investigated. Optimum extraction processing parameter was determined as follow： ethanol concentration was 60%, ratio of material to liquid was 1g：15mL, extraction time was 120min, pH was 3, extraction temperature was 40℃, extration times was twice. Content of anthocyanin reached 358mg per 100g fresh fruit by the optimum extraction technology parameters.

关 键 词：蓝莓 花色苷 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]